TURKEY AND VEGETABLE STIR-FRY

Turkey and Vegetable Stir-Fry image

Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. -Kylene Konosky of Jermyn, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups sliced fresh mushrooms
1 cup sliced celery
1/2 cup sliced onion
2 tablespoons canola oil
2 tablespoons cornstarch
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 tablespoon reduced-sodium soy sauce
2 cups cubed cooked turkey breast
2 cups fresh snow peas
1/2 cup sliced water chestnuts
Hot cooked rice, optional

Steps:

In a nonstick skillet, saute the mushrooms, celery and onion in oil until tender. Combine the cornstarch, broth and soy sauce until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Reduce heat to medium-low. Add the turkey, peas and water chestnuts; cook until turkey is heated through and peas are tender. Serve over rice if desired.

Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 61mg cholesterol, Sodium 687mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges